This is the fourth time I do a schiacciata all'uva and is the best I made. I just love the contrast of flavors and the sweet explosion in your mouth when you bite a grape, this is my recipe.

AP Flour 80%Whole wheat flour 20%Water 70%IDY .7%Salt 1%EVOO 2.5%

I left the dough in the fridge for 3 days, 3 hours on the counter then to the pan and put the grapes (I use seedless red grapes) pushing in to the dough more then I add EVOO and rosemary on top and sprinkle some sugar (I love brown sugar so I normally put a lot).Let it rise for 1 to 2 hours and bake.

This is the fourth time I do a schiacciata all'uva and is the best I made. I just love the contrast of flavors and the sweet explosion in your mouth when you bite a grape, this is my recipe.

AP Flour 80%Whole wheat flour 20%Water 70%IDY .7%EVOO 2.5%

I left the dough in the fridge for 3 days, 3 hours on the counter then to the pan and put the grapes (I use seedless red grapes) pushing in to the dough more then I add EVOO and rosemary on top and sprinkle some sugar (I love brown sugar so I normally put a lot).Let it rise for 1 to 2 hours and bake.

Pete-zza,I use the San Blas flour (mexican) and it does matters looking my previous results, the San Blas flour has a higher protein (11.5) and the whole wheat flour is from La Perla brand. When I use the Selecta or other mexican brands I just had “OK” results there are too weak.

dmcavanagh,I was inspired by that episode of MCA.

Greenline,Yes I forgot to put it in the recipe. It has a 1% of salt. I have made change in the post now.

Any chance you have the link to the MCA video? I used to have it stored in my "favorites", but my computer crashed and I lost it. If you can, I would appreciate you posting it here so I could recapture it in my "favorites"! Thanks.

I was curious about the thickness factor you used with the recipe you posted. Can you tell me the total dough weight and/or the weights of the individual ingredients? That information will allow one to make the same focaccia but in different pan sizes.

Pete, here's the recipe from the Master Chef Australia show420g flour285g cool water10g yeast (they used cake yeast)10g salt1 T evooif I remember correctly, they just spread it out on parchment in a generally rectangular shape (don't have measurements), and cooked it at 415 degrees for 15 minutes, directly on the oven floor.